Homemade Moist Chocolate Cupcakes Recipe

Introduction

These homemade moist chocolate cupcakes are rich, tender, and perfect for any chocolate lover. Topped with a decadent chocolate buttercream frosting, they’re sure to become a family favorite for birthdays, celebrations, or everyday indulgence.

Ingredients

• 1 cup (130g) all-purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120ml) milk or buttermilk*
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup (120ml) hot water*
• 1 1/4 cups (280g) unsalted butter, room temperature
• 12 oz semi-sweet chocolate chips, melted
• 3 tbsp (22g) unsweetened cocoa powder
• 5 cups (575g) powdered sugar
• Pinch of salt
• 2-4 tbsp heavy cream

Instructions

1. Step 1: Preheat your oven to 300°F (148°C) and line a cupcake pan with paper liners.
2. Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a separate medium bowl, whisk together the egg, milk (or buttermilk), vegetable oil, and vanilla extract until well blended.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Step 5: Add the hot water to the batter and stir until fully incorporated. The batter will be thin, which is normal.
6. Step 6: Fill each cupcake liner about halfway with batter. Bake for 18-23 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Step 7: Remove the cupcakes from the oven and let them cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
8. Step 8: To make the frosting, beat the softened butter in a large bowl until smooth and creamy.
9. Step 9: Slowly add the melted chocolate to the butter and continue to mix until smooth and well blended.
10. Step 10: Mix in the cocoa powder thoroughly.
11. Step 11: Add half of the powdered sugar and 2 tablespoons of heavy cream, mixing until smooth and creamy.
12. Step 12: Add the remaining powdered sugar and a pinch of salt; mix well.
13. Step 13: Adjust the frosting consistency by adding the remaining heavy cream one tablespoon at a time until it’s spreadable or pipeable.
14. Step 14: Use a piping bag with your favorite tip to decorate the cooled cupcakes with the chocolate buttercream.

Tips & Variations

• For extra moist cupcakes, substitute milk with buttermilk and add 1/2 teaspoon of vinegar to react with baking soda for a tender crumb.
• Use coffee instead of hot water to intensify the chocolate flavor without adding coffee taste.
• Try adding chocolate chips or chopped nuts into the batter for extra texture.
• If you don’t have vanilla extract, almond extract is an interesting alternative.
• To make the frosting less sweet, reduce the powdered sugar slightly or add a touch of espresso powder.

Storage

Store the cupcakes at room temperature in an airtight container for up to 24 hours. After that, refrigerate them to keep the frosting fresh. Before serving, bring cupcakes to room temperature for best flavor and texture. They are best enjoyed within 4-5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes tightly wrapped in plastic wrap for up to 3 months. Thaw them at room temperature before frosting and serving.

What can I use instead of vegetable oil?

You can substitute vegetable oil with an equal amount of melted butter or a neutral oil like canola. Keep in mind this may slightly change the texture and flavor.

Homemade Moist Chocolate Cupcakes Recipe

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These Homemade Moist Chocolate Cupcakes are rich, tender, and topped with a luscious semi-sweet chocolate buttercream frosting. Perfectly balanced with cocoa and a hint of vanilla, these cupcakes bake up moist and fluffy every time, making them an ideal treat for parties, celebrations, or just a decadent everyday dessert.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup (130g) all-purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120ml) milk or buttermilk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup (120ml) hot water

Chocolate Buttercream Frosting

• 1 1/4 cups (280g) unsalted butter, room temperature
• 12 oz semi-sweet chocolate chips, melted
• 3 tbsp (22g) unsweetened cocoa powder
• 5 cups (575g) powdered sugar
• Pinch of salt
• 2–4 tbsp heavy cream

Instructions

1. Preheat the Oven: Set your oven to 300°F (148°C) and line a cupcake pan with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking soda, and salt. Whisk them together to evenly distribute the ingredients.
3. Combine Wet Ingredients: In another medium bowl, whisk together the egg, milk (or buttermilk), vegetable oil, and vanilla extract until well blended.
4. Combine Wet and Dry: Add the wet mixture to the dry ingredients and mix until just combined to avoid overmixing.
5. Add Hot Water: Gradually pour in the hot water and stir until the batter is smooth and thin; this step ensures a moist cupcake texture.
6. Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about halfway for proper rising.
7. Bake: Bake in the preheated oven for 18-23 minutes or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs.
8. Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
9. Make Buttercream Frosting: Using a mixer, beat the softened butter until smooth and creamy.
10. Incorporate Melted Chocolate: Add the melted semi-sweet chocolate chips to the butter and blend until smooth and combined.
11. Add Cocoa Powder: Mix in the unsweetened cocoa powder until well incorporated and smooth.
12. Add Powdered Sugar and Cream (First Half): Add about half of the powdered sugar along with 2 tablespoons of heavy cream. Mix thoroughly until smooth.
13. Add Remaining Powdered Sugar and Salt: Add the rest of the powdered sugar and a pinch of salt, continuing to beat until the frosting is smooth and fluffy.
14. Adjust Frosting Consistency: Add remaining heavy cream as needed to reach your desired frosting consistency.
15. Frost the Cupcakes: Use a piping bag with Ateco tip 847 or your preferred method to frost the cooled cupcakes elegantly.
16. Storage: Store the frosted cupcakes at room temperature for up to 24 hours, then refrigerate. Allow to come to room temperature before serving for the best flavor and texture. Consume within 4-5 days.

Notes

• You can substitute buttermilk for regular milk to add extra tang and moisture to the cupcakes.
• Filling cupcake liners halfway ensures cupcakes bake evenly and rise properly.
• Hot water helps to bloom the cocoa powder and results in a more intense chocolate flavor.
• Use room temperature butter for the frosting to avoid lumps and achieve a creamy texture.
• Sift powdered sugar before adding to frosting to prevent clumps.
• Leftover cupcakes can be frozen for up to 2 months; thaw at room temperature before frosting.
• If you don’t have an Ateco tip 847, a large round or star tip will work well for frosting.

Keywords: chocolate cupcakes, homemade chocolate cupcakes, moist chocolate cupcakes, chocolate buttercream, easy cupcakes recipe